Crispy Eggplant Fritters (Talong Okoy)

Steps

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1. 1
   Using a cheese grater, carefully grate the eggplant into fine shreds. Be careful not to hurt your fingers. Once grated, gently remove the skin.
   ▶ ≈1:20
2. 2
   Transfer the grated eggplant to a large mixing bowl and add 5 tablespoons of salt. Mix well to distribute the salt evenly. Let it sit for 10–15 minutes.
   ▶ ≈2:02
3. 3
   While waiting, prepare the green onion: remove the root and chop the white and green parts together. Set aside in a small bowl.
   ▶ ≈2:42
4. 4
   Pour 2 cups of water into the eggplant bowl and wash it thoroughly. Use a kitchen sieve or colander to drain and squeeze out as much water as possible.
   ▶ ≈3:10
5. 5
   Place the squeezed eggplant in a smaller bowl. Crack and beat 2 eggs, then add salt and ground black pepper. Mix well.
   ▶ ≈3:56
6. 6
   Add the eggplant to the egg mixture and gently break apart any clumps. Mix until the egg and eggplant are well combined.
   ▶ ≈4:32
7. 7
   Add the chopped green onion, then the cornstarch and about half the all-purpose flour. Mix gently and add more flour if needed until the mixture is moist but not wet.
   ▶ ≈5:04
8. 8
   Add the baking powder to help make the fritters lighter and fluffier. Mix well.
   ▶ ≈5:34
9. 9
   Heat oil in a pan. Once hot, scoop about 2 tablespoons of the mixture directly into the hot oil. Don't overcrowd the pan—leave adequate space.
   ▶ ≈5:51
10. 10
    Fry until the bottom is golden brown, then flip and fry until both sides are golden. When the oil sizzling quiets down, the fritters are cooked through. Repeat in batches until all the mixture is used.
    ▶ ≈6:28
11. 11
    Place all the cooked eggplant fritters on a paper-towel-lined plate to cool.
    ▶ ≈7:44
12. 12
    Make the dipping sauce: chop the red onion, Thai chili peppers (adjust quantity to taste), garlic, and green onion. In white vinegar, add soy sauce, ground black pepper, sugar, and salt. If the sugar and salt are slow to dissolve, microwave the vinegar mixture for 30 seconds to 1 minute or stir while hot until dissolved.
    ▶ ≈7:58
13. 13
    While the vinegar mixture is still warm, add all the chopped ingredients to allow the flavors to meld. Taste and adjust seasonings as needed.
    ▶ ≈10:54
14. 14
    Garnish the crispy eggplant fritters with green onion and serve with the spicy vinegar dipping sauce.
    ▶ ≈11:21